Cast Iron Pineapple Upside Down Cake


Our mom made a pineapple upside down cake for dessert one evening this past week. We hadn’t eaten one in a long time and it was so delicious. The photos are not the best quality because I took them in the evening, but I had to share them with you.

Mom made the cake in a cast iron pan and used a recipe from Grandma, her mother. Because the pan is cast iron, the cake baked faster 🙂 Which, of course, means that we were able to eat it sooner. For this reason, if you are going to make a pineapple upside down cake, you should definitely use a cast iron skillet if you have one!

I searched Pinterest for pineapple upside down cake recipes because I was curious to see if a recipe for a cast iron cake differed from a recipe for a regular pan. (The one Mom used was for a baking pan.) From what I could from could find, it doesn’t matter. Instead of sharing links to recipes for a skillet (like I was going to), I will share the recipe that Mom uses.


Pineapple Upside Down Cake

1/3 cup butter

½ cup brown sugar

1 can (20 ounces) pineapple slices

Maraschino cherries

Whole pecans

2 eggs

2/3 cup sugar

1/3 cup pineapple juice

1 teaspoon vanilla

1 cup flour

1/3 teaspoon baking powder

¼ teaspoon salt

Pour melted butter into a 9-inch round pan. Or melt butter in a cast iron skillet. Stir in brown sugar and spread evenly. Arrange drained pineapple slices over the top. Place one cherry in center of each ring and arrange pecans around. In a mixing bowl, beat eggs until thick, about 5 minutes. Gradually add sugar, beating well. Add juice and vanilla. In separate bowl, combine dry ingredients. Beat in all at once. Bake at 350° for 45 minutes. Cool before inverting on serving plate.




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UP200 Finish


Denis Tremblay, Bib 7, heading down for a 3rd place finish


Ed Stielstra, Bib #3, placing 4th!



Ed’s dogs


Ward Wallin, Bib #8, placing 5th.



One dog was in the bag when the team came in


Bruce Langmaid and his team (bib 2) crossing the finish line in 6th place


(Bib 12) Shawn McCarty’s dogs heading down to the truck with a 7th place finish

On Sunday the dog teams returned to Marquette’s Lower Harbor and the finish line. We got down there in time to see Denis Tremblay, Ed Stielstra,Ward Wallin, and Bruce Langmaid finish. We also walked around the parking lot where the mushers were taking care of their dogs and we talked a bit to Ed Stielstra. He introduced us to his dogs and told us a little about each one. Elisabeth and I both think it would be so fun to work for Ed and Jen’s kennel (Nature’s Kennel) when we are older 🙂

Because we had to head home, we missed seeing Sally Manikian finish. She came in about an hour and a half after we left.


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UP200 Start



At the start of the UP200


Gabrielle and Sally Manikian 



Friday evening (February 12th) was the start of the Up200; it was bitterly cold and windy and we all froze, but it was a lot of fun! We got down to the race early and got to watch the mushers get their gear out and start to pack their sleds. Gabrielle and I talked a little bit to Sally Manikian who is from New Hampshire. Definitely a highlight of the evening!

For most of the start we were down at the bend in the road where the teams head south out of town. (It was so hard to get pictures of the teams because of how fast they went by and the darkness made many of the pictures blurry. But we picked our best to share with you )  Towards the end of the UP200 start we walked up the hill and got to see the teams go by from different points.

Gabrielle and I wanted to stay and see the Midnight Run teams start, but everyone else was frozen so we had to head back to our hotel : (

Later we will share some pictures from the finish line!



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~ Elisabeth




Valentine’s Day M&M Cookies



The perfect snack to take on a road trip is cookies. The perfect cookie for this week is pink, red, and white M&M cookies for Valentine’s Day. And we are taking a road trip soon, so yes, we need cookies!

I made cookie dough yesterday, and froze half of it for Kerstin and Gabrielle to bake up before we leave. The other half I baked up because if I made cookies and didn’t bake any up it just wouldn’t be healthy around here…

I am not going to share a recipe today since everybody has their own recipe for chocolate chip/M&M cookies. But I do want to tell you about our road trip (it really isn’t long enough to be considered a road trip though)  because Gabrielle and I will be blogging about it when we get back 🙂  We are going to Marquette, MI, to see the UP200, a sled dog race which starts in Marquette, runs to Grand Marais, and then back to Marquette.  It’ll be good to get away for a bitand to see some dog mushing!


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Angel Food Cake topped with Berry Lime Sauce



Yesterday, while beef barley soup was bubbling on the stove for lunch and grilled cheese sandwiches were melting on the skillet, I mixed up a blueberry/mulberry sauce to top an angel food cake for dessert. Angel food cake is one of our favorite desserts because of its lightness; we always put a dollop of whipped cream and a few spoonfuls of sauce over it : )

Today, I changed the usual blueberry sauce by adding mulberries and lime juice, both which conveniently needed used up! The lime juice gave the sauce a bright tang that was quite refreshing. Here is the recipe-

Blueberry Sauce

1 package [10 ounces] frozen unsweetened blueberries (I used half blueberries, half mulberries)

1 cup sugar

3 Tablespoons cornstarch

1 cup boiling water

3 Tablespoons lemon juice (or lime juice)


Thaw fruit; drain. In small saucepan, combine cornstarch and sugar; gradually stir in boiling water. Cook, stirring constantly until thickened and bubbly; cook two minutes more. Remove from heat. Stir in fruit and juice. Cool. Makes 3 cups sauce.


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